jinengbali agro

Authentic Cooking Class Receipe at JinengBali Agro

cooking-class-ubud

Minced Chicked Grilled on Stick

Material :
500 g of minced chicken meat
2 tbsp vegetable oil
50 g shallots, finely chopped
20 g garlic, finely chopped
2 red chilies, seeds removed, finely chopped
10 g ginger, finely chopped
10 g galangal, finely chopped
5 g kencur, finely chopped
5 g turmeric, finely chopped

 

1/2 tsp ground pepper
1 clove grain, puree
1/2 tsp ground nutmeg
2 g g fine coriander
2 g white sesame seeds, grind
1/2 tsp pepper
1 tsp salt
12 stalks of lemongrass
1 lime leaf, finely sliced
30 gr grated coconut
12 stalks of lemongrass

How to make :

  • Blend the stir-fried spices with a blender until smooth.
  • Mix the ground spices with minced chicken. Stir by hand until completely smooth.
  • Add lime leaves and coconut, stir until smooth.
  • Divide dough into 12 rounds.
  • Place the dough circle at the end of the lemongrass stalk. Pull it downwards while rotating the dough around the top end of the lemongrass/stick until it becomes a long ball.
  • Grill the satay over the coals while turning it over until cooked.
  • Remove, serve with chili sauce.

Gerangasem
(Steamed Chicken with
Balinese Material)
500 grams of chicken wings
5 red onions
3 cloves of garlic
3 curly red chilies
Whole cayenne pepper to taste
1 stalk of lemongrass
1 galangal segment
1 segment of ginger

3 bay leaves
3 pieces of lime leaves
1 stalk of green onion
Salt,
sugar,
pepper,
right amount of oil
Lime just to taste

authentic-cooking-class

How to make :

  • Wash the chicken thoroughly and add the lime juice. Leave it 10 minutes. Rinse with clean water.
  • Marinate the chicken with salt and pepper for about 15 minutes. Slice the shallots, garlic, red chilies, starfruit, tomatoes, and spring onions. Crush the galangal, lemon grass and ginger. Prepare bay leaves and lime leaves.
  • Heat some cooking oil. Stir-fry the red onion and the garlic until you can smell the scent. Add the red chilies, bay leaves, lime leaves, lemongrass, galangal and ginger. Saute again until wilted.
  • Add the chicken, cook until it changes color. Pouring water. Add salt, sugar and mushroom stock. Taste correction.
  • Cook the chicken until cooked and the water is reduced. Add the spring onions and cayenne pepper. Lift and serve.